(We haven't had a chance to try these recipes yet, but they look delicious!)
Peanut Butter Fudge
2 cups sugar
1/2 cup milk
1/2 tsp. vanilla
9 oz. jar of peanut butter (creamy, though crunchy works too)
Bring sugar and milk to rolling boil, stirring constantly until sugar dissolves. Remove from heat. Add vanilla and peanut butter and stir until well blended. Pour into 9" x 9" pan and let set on cooling rack until firm, or speed-set in the fridge.
Chocolate Cream Cheese Fudge
8 oz. cream cheese
4 cups sifted powdered sugar
4 oz. unsweetened chocolate, melted
1 tsp. vanilla
dash salt
1/2 chopped nuts
Beat cream cheese until smooth. Gradually add sugar, mixing until smooth and well blended. Stir in remaining ingredients. Spread into a well-buttered 8" x 8" pan. Chill several hours or overnight, then cut into squares.
Old-fashioned "Skillet" Peanut Butter Fudge
5 cups sugar
1 large can evaporated milk
1 stick margarine
6 oz. peanut butter (for chocolate use 6 oz. chocolate chips)
1 small jar (7 oz.) marshmallow cream
Cook sugar, milk, and margarine in a high-sided skillet or large Dutch oven till it reaches the soft-ball stage. Remove from heat and stir in peanut butter and marshmallow cream. Beat with wooden spoon till it begins to thicken and look less glossy. Pour into prepared pan and cool.
Penuche (Brown Sugar Fudge)
3 cups packed brown sugar
1 cup cream
2 tbsp. butter
1/4 tsp. salt
1 1/2 tsp. vanilla
1 1/2 cups walnuts or pecans
Mix sugar, cream, and salt in a large saucepan and heat, stirring constantly, until boiling. Cover and cook for about three minutes so the steam can wash down the sugar crystals on the sides of the pan. Uncover and cook until the soft-ball stage, 234° . Remove from heat and stir in butter. Let cool until the penuche is 110°. Beat until smooth and creamy, then add vanilla and nuts. (I prefer walnuts, but pecans are very good too, or you could mix them half and half.) Pour into a well-buttered 8" x 8" pan, and let cool.
